Yield 4 Servings
Free of: gluten and top 8 allergens.
Polenta
1 large cauliflower head (about 2 pounds), trimmed and leaves removed, cut into florets, and stem cut into chunks
1 - 1 1/2 cups vegetable broth, divided (1/2 cup + 1/2 cup + 1/2 cup)
2 tbsp fresh basil, chopped
3 tbsp dairy-free, soy-free margarine, such as Earth Balance buttery sticks
1 tbsp minced garlic
1/2 cup mozzarella shreds, such as Daiya - optional
1/2 cup cheddar shreds, such as Daiya - optional
Sea salt to taste
Vegetables
4 cups broccoli florets (about 2 small heads)
1 tbsp olive oil, divided (1 1/2 tsp + 1/2 tsp + 1/2 tsp + 1/2 tsp)
2 cups red onions, cut in large chunks
2 cups mushrooms, trimmed and quartered (about 8 ounces)
2 cups zucchini, cut in half lengthwise and then cut crosswise into 1-inch slices
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp fresh orange juice
1 tbsp fresh basil, chopped
1/8 tsp dried thyme - optional
1 cup cherry tomatoes, halved - optional garnish
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/cauliflower-polenta-with-maple-balsamic-roasted-vegetables/